Title: Meyer Lemon Ice Box Pie
Categories: Emlive05
Yield: 8 servings

4 lg Meyer lemons
3/4 c Sugar; plus
2 tb Sugar
1 pn Salt
2 1/2 c Water
2 Egg yolks
1/4 c Cornstarch
1 Blind-baked pastry shell -;
-(9-inch)
3 Egg whites
2 c Fresh blueberry coulis
Powdered sugar; in a shaker
8 Fresh mint sprigs

In a saucepan, combine the lemon juice, 3/4 cup sugar, salt and 2 cups of
water. Bring the liquid to a boil. In a small mixing bowl, whisk the eggs,
cornstarch and remaining 1/2 cup of water, together. Spoon 1/2 cup of the
hot liquid into in the egg mixture, whisking constantly. Whisk the egg
mixture into the lemon mixture and bring back to a boil. Cook the mixture
for about 4 minutes, or until thick, whisking constantly. Pour the mixture
into the pie shell and cool completely. Using an electric mixer, fitted
with a whip attachment, whip the egg whites until soft peaks form. Add the
remaining 2 tablespoons of sugar and continue to whip until firm peaks
form. Spread the mixture evenly over the pie. Place in the oven until the
top is golden, about 3 to 4 minutes. Remove from the heat and cool. Spoon
the coulis in the center of each plate. Place a piece of the pie in the
center of the sauce. Garnish with powdered sugar and mint. This recipe
yields 8 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B33 broadcast 05-20-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

06-03-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.